The recipe for delicious lasagna, cooked with minced meat in the oven, is being mastered by an increasing number of housewives. The dish is appreciated for its richness, and the combination of thin dough, meat and cheese, which literally melt under bechamel sauce, can be called ideal. There are a great many variations of lasagna, and each can be called the most delicious and original. We offer a selection of the most popular recipes for lasagna with minced meat in the oven.

Lasagna is called a culinary construction kit: you can layer flat sheets of pasta with anything: cheese, spinach, ham, celery stalks and even fish - and, believe me, each option is wonderful in its own way. Classic lasagna is considered a dish made from three main components: minced meat, flat pasta leaves and bechamel sauce.

We will need:

• lasagna sheets (ready);
• minced beef (chicken, pork) – 500 g;
• tomatoes in their own juice - a jar;
• flour – 3 tbsp. l;
• milk – 300 ml;
• butter – 100 g;
• parmesan – 300 g;
• salt, spices to taste.

Lasagna sheets, of course, can be prepared at home: then you will have to roll out the noodle dough to 2 mm and then cut into neat slices. But why waste time if it is now easy to buy a ready-made set of plates at an affordable price. The main thing is to read the cooking instructions: some leaves are pre-boiled, while others are prepared dry.

We proceed step by step:

1. Lightly fry the minced meat over high heat.
2. Peel the tomatoes and turn them into puree in a blender.
3. Heat the milk, add flour, nutmeg and butter. Cook until the sauce thickens.
4. Place sheets of pasta on the bottom of a transparent form and pour bechamel sauce over it.
5. Place the fried minced meat and tomato puree on the plates and generously coat everything with sauce again.
6. Sprinkle with grated Parmesan.
7. Repeat layer of sheets, minced meat, tomatoes.
8. We shift the layers until the sheets run out.
9. In the usual version there are four of them. The fifth layer is always the “finishing” layer of dough.

The last layer will be dry sheets. Pour the sauce over them, sprinkle with grated cheese, and place in a preheated oven. Lasagna is prepared in 40 minutes. The finished dish looks very appetizing - it is a golden casserole, exuding the aromas of meat, cheese, spices, it is very juicy and tasty when warm. They eat lasagna with warm onion bread and light sparkling wines.

The ideal spice is green or purple basil, without which in Italy they simply cannot imagine a pasta dish.

With added mushrooms

You can add mushrooms to one of the layers - champignons, oyster mushrooms, frozen honey mushrooms, butter mushrooms, porcini mushrooms. If you choose champignons, cut them into thin slices and lightly fry in butter. Cut other mushrooms into pieces and fry with onions until all the moisture has evaporated.

We make lasagna according to the classic recipe, but instead of meat, we add mushrooms to one layer, sprinkle them with cheese: when baked, it will melt, giving a delicious texture to the mushroom layer and taste to the whole casserole. Cook the lasagna for 40 minutes and cut it, allowing it to cool slightly.

With minced chicken

Lasagna with minced chicken turns out to be more tender, juicy and not as high in calories as the one prepared in the classic way. You can reduce the calorie content if you do not use bechamel, which itself is a calorie bomb, and instead fill the sheets with low-fat cream with a spoon of tomato paste. You can take dietary cheese, for example, the “Oltermani” type, or any other option to your taste.

In general, lasagna is prepared in the same way as in the basic recipe, baking for 40 minutes at 180 degrees.

With tomatoes and cheese

The combination of tomatoes, basil, garlic, and several types of cheese is considered classic - the taste will never get boring, and the dish will easily decorate any holiday table.

To prepare, you will need lasagne sheets, olive oil, garlic (3-4 cloves), 2 cans of tomatoes in their own juice, several types of cheese, 200 g each - ricotta, mozzarella, fontina and parmesan (you can replace fontina with any type of cheese available to you).

Cut the tomatoes into slices and crush the garlic cloves. Fry the garlic in olive oil until golden brown. Remove the garlic (it just needs to impart its aroma and taste to the oil), add spices, tomatoes, and simmer everything a little.

Place the sheets in the mold, pour in tomato sauce, sprinkle with grated cheese. We repeat the layers, coating each with tomatoes and cheese. Pour the sauce over the top layer, sprinkle with cheese, and then put the dish in the oven. Bake for 40 minutes at 180 degrees.

The lasagna should cool slightly before serving, otherwise it will be difficult to cut into neat pieces.

Serve with thin baguettes and fresh vegetable salad.

Pasta with Bolognese sauce

You can make lasagna, but instead of sheets, use any pasta that is cooked until half cooked. The main thing is that they are of high quality, made from durum wheat. Cones, straws, thick noodles will do - at your discretion.

1. Cook thick Bolognese sauce from minced meat, tomatoes, and spices.
2. Place the boiled half-raw pasta on the bottom of the mold.
3. Pour Bolognese sauce on top.
4. Sprinkle with cheese.
5. Repeat layers two or three times.
6. Sprinkle the last layer generously with grated cheese.
7. Bake in the oven for 15-20 minutes.
8. Serve by carefully cutting the casserole into portions.

We eat it with warm white buns, sprinkled with sesame seeds, washed down with cranberry juice or sparkling wine.

For this dish, be sure to rinse the pasta with running water: otherwise they will stick together.

How to cook pita bread in the oven?

An interesting and economical version is obtained if you use thin pita bread. Lasagna made from pita bread with minced meat is prepared in a matter of minutes, and the taste is surprisingly similar to the classic version. It cooks faster: lavash does not require long-term heat treatment. It is not necessary to prepare bechamel: it is enough to layer the sheets of pita bread, filling it with minced meat, pouring with a small amount of sauce made from sour cream, cream, tomato paste (in a ratio of 1:1:3).

Let's take the basic recipe as a basis. We use pita bread instead of traditional sheets, and alternate layers of meat and minced meat. The last layer will be cheese and a thin mesh of sauce so that the cheese does not burn. It is advisable to fry the minced meat until completely cooked and then the dish will be ready in literally 20 minutes. We will bake at a temperature of 220 degrees.

Zucchini lasagna with minced meat

It’s even better (and certainly healthier) to replace the pasta with healthy low-calorie zucchini. Zucchini lasagna is quick to prepare, but even quicker to eat.

1. Cut zucchini (milk ripeness) into thin slices.
2. Fry the minced meat in a frying pan with a minimum of oil.
3. Add onions, carrots, Provençal herbs.
4. In a separate bowl, mix a glass of cream with a tablespoon of tomato paste.
5. Grease the mold with vegetable oil.
6. Lay out layers of zucchini, minced meat, cheese, repeating layers 2 times.
7. Pour sauce over each layer.
8. Sprinkle the last layer generously with cheese.
9. Place in the oven at 200 degrees.
10. Bake until done for 30-35 minutes.

Readiness is signaled by a magnificent aroma emanating from a mixture of vegetables, meat, cheese, and sauce. There should be a crust on top that begins to break, revealing the tender filling. To prevent the lasagna from falling apart, it needs to be cooled and slightly cooled. Serve the dish with chilled white wine, bread, and savor every bite.

Lasagna with béchamel sauce can be prepared with any minced meat: vegetable, mushroom, meat and even fish - this is a special combination for anyone who loves seafood.

To prepare we will need:

• minced red fish (or good white fish) – 500 g.
• onion – 1 pc.;
• celery stalk – 1 pc.;
• lasagna sheets - packaging;
• tomatoes in their own juice – 1 can;
• milk – 300 ml;
• flour – 2 tbsp;
• nutmeg - a pinch;
• parmesan – 300 g;
• a mixture of Italian spices to taste.

Lightly fry the minced fish with onions, carrots and celery stalks. We prepare a light version of bechamel sauce from flour, milk, and nutmeg. Place the minced meat on the sheets, pour in the sauce, lay out the tomatoes in their own juice, cut into halves (the core should “look” at the sheets), sprinkle with grated Parmesan.

Repeat layers until you run out of leaves. Pour the last layer generously with sauce and sprinkle with Parmesan. We send the form to the oven, where the lasagna will cook for 40 minutes at 180-200 degrees. The dish turns out juicy, tender, non-greasy, and you can decorate it with young arugula or just sprigs of basil.

If you follow the trend, lasagna, despite its Italian origin, is rapidly conquering the world. Its versatility, the ability to experiment, change components and proportions to taste make it a favorite international delicacy. Try different options.

Lasagna with minced meat is an amazingly tasty Italian dish that has received recognition throughout the world. Very satisfying, made from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
Lasagna is perfect for any holiday or Sunday dinner.

Ingredients for classic lasagna

For the Bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need an appropriate size baking dish: 17:25 or 20:20 cm.

Classic lasagne recipe

Remove the finished lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon appetit!

P.S. If you can’t buy ready-made lasagna sheets in the store, you can make your own. To do this, sift 400 g of flour through a sieve so that you get a slide. Then we make a recess in the center of this slide, into which we drive 5 large eggs, add salt to taste and knead the dough. It's even easier to do this in a food processor. Roll it into a ball and send it closer to the heat for about twenty minutes.
Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer.
And especially about tomato puree for lasagna. This is NOT tomato paste, it is pure puree, it is much thinner, more like liquid ketchup without additives. There is store-bought, in jars. You can make puree at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who made lasagna with which sheets. I took pasta zara, it turned out great, it wasn’t soggy or hard. Barilla and Rollton will become limp. Who else cooked with what and how it turned out, please share?

The recipe for lasagna with minced meat at home allows you to create a delicious Italian dish with a minimum of effort. The base is used ready-made, so the whole process comes down to just forming a simple filling and cooking the Bechamel sauce.

The rich taste of delicious lasagna captivates you instantly! Having been soaked in the tender milk mass, the hard flour sheets completely soften and combine with the tomato-meat mass into a single whole. The result is a flawless and versatile mixture!

Ingredients:

• lasagna sheets - 9 pcs.;
• minced meat - 500 g;
• fresh tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• tomato paste - 1 tbsp. spoon;
• milk - 400 ml;
• butter - 50 g;
• flour - 40 g;
• parmesan (or other cheese) - 50 g;
• vegetable oil - 2-3 tbsp. spoons;
• spicy herbs - to taste;
• salt, ground pepper - to taste.

A simple recipe for lasagna with minced meat at home

How to make classic lasagna lasagna with minced meat

1. After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
   
2. Add the minced meat to the fried onions. While stirring the mixture, wait until the moisture has completely evaporated.
   
3. While the minced meat is being prepared, let's take care of the tomatoes - we need to get rid of the vegetable skins. To do this, use a sharp knife to make cross cuts on the bright peel, and then pour boiling water over the vegetables. We rinse with cold water, after which we remove the already soft and pliable skin.
   
4. Cut the vegetable pulp into quarters and place in a blender bowl. Grind.
   
5. Transfer the resulting puree into a frying pan with almost finished minced meat and immediately add tomato paste. Salt/pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep on moderate heat for 10-15 minutes. Don't forget to stir! At the end, taste and add a portion of salt or pepper if necessary.
   

   Bechamel sauce for lasagna with minced meat

6. The classic lasagna recipe necessarily includes the popular Bechamel sauce. To make it, melt 40 g of butter in a dry container over low heat, add flour, and mix vigorously. Add cooled milk in a thin stream. Stir vigorously with a hand whisk until all flour lumps dissolve.
   
7. Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
   

   Assembling lasagna with minced meat

8. Now we need a rectangular mold measuring approximately 30x20 cm. Grease it with the remaining butter, lay out a small portion of the sauce, and spread it over the entire area. Next, place 3 lasagne sheets (read the instructions on the package: sometimes flour sheets require pre-cooking). Visually divide the remaining sauce into three parts, pour one of them over the bottom layer - evenly distribute the Bechamel with a spoon, covering the entire surface of the flour dough. Place 1/2 portion of minced meat on top. Next, we repeat the layers in the same sequence.
   
9. Place the remaining three sheets on the second part of the minced meat, brush with sauce and sprinkle with coarsely grated cheese. We send the semi-finished product to the oven, preheating it to 180 degrees.
   
10. Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the appetizing rosy hue of the cheese crust. Having taken the product out of the oven, wait for 10 minutes, and then cut into portions and serve.
    

Bon appetit!

Lasagna with minced meat and cheese is a traditional dish of Italian national cuisine. It is prepared according to several different recipes, the best of which you will find in today's publication.

Despite the existence of several options for preparing this dish, they are all based on a general principle. The filling is transferred to sheets of dough, poured with sauce and sprinkled with grated cheese.

As a base, you can use not only ordinary lasagna sheets, but also puff pastry, thin pita bread and even fried eggplant slices. As for minced meat, it can be made from any type of meat. But most often for these purposes they use one that consists of a mixture of pork and beef.

Option with sour cream

This interesting dish is quite high in calories and nutritious. Therefore, they can feed a large family to the full. To prepare this lunch you will need:

• A couple of thin pita breads.
• 4 ripe tomatoes.
• 3 onions.
• 5 cloves of garlic.
• 200 milliliters of sour cream.
• A couple of eggs.
• 200 grams of hard cheese.
• Mayonnaise.
• Vegetable oil, salt and spices.

Place a sheet of lavash on the bottom of a heat-resistant form and coat it with mayonnaise. All this is covered with half of the minced meat, fried with onion half rings. Lavash soaked in mayonnaise is again placed on top. Passed tomatoes mixed with chopped garlic are distributed over its entire area. All this is again covered with pita bread, smeared with mayonnaise. Place the remaining minced meat on top of it. The last sheet of pita bread is placed on it and poured with a sauce consisting of sour cream, eggs and grated cheese. All this is sent to the oven turned on and cooked at 200 degrees for twenty minutes. Serve homemade lasagna with minced pita bread hot, after cutting it into portions.

Option with pasta

We draw your attention to another interpretation of the Italian dish. Lasagna prepared in this way is more reminiscent of navy pasta. Therefore, it will surely appeal to lovers of hearty food. To make a similar lunch, you will need:

• 200 grams of ground beef.
• Large onion.
• 150 grams of pasta.
• Medium carrot.
• A couple of cloves of garlic.
• Sweet bell pepper.
• 3 ripe tomatoes.
• 3 large spoons of flour.
• A glass of milk.
• A couple of large spoons of butter.
• 80 grams of hard cheese.
• Salt, ground pepper and fresh herbs (dill, parsley or basil).

This simple lasagna with minced meat is prepared in several stages. First of all, you need to tackle the pasta and sauce. The first ones are boiled in salted water and drained in a colander. To prepare the second, milk and flour are added to the melted butter. All this is added with salt and boiled to the desired thickness.

Place part of the sauce, pasta, and minced meat fried with vegetables one by one on the bottom of the heat-resistant dish. The layers are repeated in the same sequence until all ingredients are used. Top it all with grated cheese. Prepare lasagna with minced meat in an oven heated to 200 degrees for half an hour.

Option with red wine

This aromatic and satisfying dish can be served not only for a family lunch, but also for a dinner party. Despite the wide range of ingredients used, it is prepared using extremely simple technology. Therefore, any beginner can cope with this task without any problems. To make delicious lasagna with minced meat you will need:

• 120 grams each of parmesan and mozzarella.
• Large onion.
• 60 grams of lasagna sheets.
• Medium carrot.
• 600 grams of ground beef.
• 40 milliliters of vegetable oil.
• 200 g of tomatoes in their own juice.
• 40 grams of celery.
• 200 milliliters of dry red wine.
• 30 grams of tomato paste.
• 200 milliliters of pasteurized milk.
• 40 grams each of butter and wheat flour.
• Sugar, salt, ground pepper and nutmeg.

The process of preparing lasagna with minced meat and cheese can be divided into several simple stages. First of all, you need to deal with the minced meat and vegetables. Onions and carrots are peeled, washed, chopped in a blender and fried in a frying pan along with ground meat. All this is salted, mixed with tomato paste, wine and simmered until the liquid has completely evaporated. Shortly before the process is completed, sugar and ground pepper are added to the contents of the frying pan.

Immediately after this you can move on to the sauce. To create it, flour and milk are added to melted butter. All this is put on the stove and boiled to the required thickness, and then seasoned with salt and nutmeg.

The bottom of the heat-resistant form is greased with the prepared sauce and lined with lasagne sheets, processed in accordance with the manufacturer's recommendations. They are also soaked in the filling and then covered with minced meat and grated cheese. The layers are alternated until all the ingredients are gone. Prepare lasagna with minced meat and mozzarella cheese at 180 degrees for half an hour.

Option with puff pastry

This simple but quite tasty dish is made from inexpensive and easily available ingredients. It is also important that it is optimally suitable for both adult and children's menus. Therefore, it can be an excellent option for a family dinner. To reproduce this recipe for lasagna with minced meat and cheese you will need:

• 700 grams of ground chicken.
• A kilo of ready-made puff pastry.
• 300 grams of hard cheese.
• 900 milliliters of pasteurized milk.
• 4 large spoons of flour.
• ½ stick of butter.
• 2 large spoons of tomato paste.
• 2 cloves of garlic.
• Vegetable oil, salt and ground pepper.

Since this recipe for lasagna with minced puff pastry involves the use of two types of sauce, you need to start preparing them right away. To create the first, chopped onion and chopped garlic are fried in an oiled frying pan. After a couple of minutes, add minced chicken, tomato paste, salt and pepper. Mix everything thoroughly and simmer on the switched on stove.

Once the Bolognese sauce is completely prepared, you can begin creating Bechamel. To do this, add flour and hot milk to melted butter. A third of the resulting filling is left in a separate bowl, and the rest is mixed with Bolognese sauce.

Now it's time to start shaping the lasagna. A sheet of puff pastry is placed in a refractory form and soaked in sauce with the addition of minced meat. Top it all with grated cheese. Layers are alternated until all components are used. All this is poured with Bechamel sauce and sent for heat treatment. Prepare lasagna with minced meat in the oven, heated to 180 degrees, for 40 minutes. Shortly before the end of the process, the dish is sprinkled with the remaining grated cheese.

Option with eggplants

The recipe described below is interesting because it excludes the use of dough. The role of the base in this case is assigned to the blue ones. Therefore, a dish made in this way is not too high in calories. To prepare lasagna with minced meat and cheese, you will need:

• 400 grams of eggplants.
• Large onion.
• 600 grams of minced pork and beef.
• 3 cloves of garlic.
• 150 grams of hard cheese.
• 350 g ripe tomatoes.
• Vegetable oil, salt and spices (pepper, basil, marjoram and oregano).

Sequencing

The washed eggplants are cut into longitudinal slices, poured with salted water and left for half an hour. Then they are rinsed, dried and fried in an oiled frying pan for several minutes on each side. Place the browned blue ones on paper napkins so that they absorb excess vegetable fat.

In a separate saucepan, mix peeled tomatoes, crushed garlic and spices. All this is crushed with a blender and lightly salted. Part of the resulting sauce is poured into a heat-resistant form. Place eggplant slices and minced meat on top, pre-fried with chopped onions. The whole thing is covered with tomato sauce and sprinkled with grated cheese. The layers are repeated in the same sequence until all components are exhausted. Bake the dish at 180 degrees for thirty minutes.

Option with champignons

The basis for preparing this lasagna with minced meat and cheese is regular thin pita bread. It goes well with minced chicken, cream and mushrooms. Therefore, a dish made from it turns out very tasty and aromatic. To treat your family to such a dinner, you will need:

• 300 grams of minced chicken.
• 3 sheets of pita bread.
• 300 grams of fresh champignons.
• 50 milliliters of vegetable oil.
• Large onion.
• 100 milliliters of cream.
• 400 grams of hard cheese.
• 50 grams of butter.
• 500 milliliters of milk.
• 50 grams of flour.
• Salt, aromatic herbs and nutmeg.

Process description

Place chopped onion in an oiled frying pan and sauté until golden brown. Then mushroom slices are added to it and fried until the liquid has completely evaporated. Then they put the minced chicken there and continue cooking. Shortly before the process is completed, salt, aromatic herbs and cream are placed in a common frying pan. All this is brought to a boil and simmered over low heat for a quarter of an hour.

Now it's time to start preparing the sauce. To do this, flour is dissolved in milk, trying to get rid of the smallest lumps. The resulting mixture is poured into a saucepan with melted butter and boiled to the required thickness. At the very end, salt is added to the finished sauce.

Place sheets of pita bread on the bottom of the oiled mold and cover them with a third of the existing filling. All this is poured with sauce and sprinkled with grated cheese. The layers are repeated in the same sequence until all components are used. Bake lasagna at 180 degrees for 40 minutes.

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If according to the instructions you need to boil the sheets first, place them in boiling salted water. Cooking takes literally 3 minutes, since the sheets should remain somewhat harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or one at a time, and add a little vegetable oil to the water. After cooking, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagne sheets at the end of this article.
5. Lasagna should be cooked in a thick-walled container with high sides. Choose a pan that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
6. Let the lasagna cool slightly before cutting.

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 500 g minced beef;
• salt - to taste;
• 500 g passata or fresh tomatoes without skin, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + some for greasing;
• 40 g flour;
• 400 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g parmesan.

Preparation

Heat oil in a frying pan and sauté finely chopped onion until golden brown. Add the minced meat and fry, stirring, until the meat is cooked. Season with salt and pepper.

Add the passata or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mixture with basil.

Melt butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Continuing to whisk the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place some lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. There should be bechamel sauce on top, sprinkled with grated Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 2 teaspoons olive oil;
• 450 g minced beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g;
• 450 g ricotta;
• 50 g parmesan;
• ¼ bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large frying pan. Place the minced meat there and fry until done. Drain excess fat from pan.

Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is heated through. Mix the ricotta, half the grated Parmesan, almost all the chopped parsley, pepper and salt.

Spread some of the meat filling over the bottom of the baking dish and cover it with some of the lasagne sheets. Brush the sheets with some of the cheese mixture and top with some of the chopped mozzarella. Repeat layers. Top the final layer of lasagna sheets with the meat mixture, mozzarella and grated Parmesan.

Cover the pan with foil. Bake lasagna for 15 minutes at 190°C. Remove the foil, increase the temperature to 200°C and cook for another 20 minutes. Before serving, sprinkle lasagna with chopped parsley.

tasteofhome.com

Ingredients

• 700 g tomatoes;
• 200 g champignons;
• 500 g tomato paste;
• 1 onion;
• 4½ teaspoons dried basil;
• salt - to taste;
• 500 g boiled chicken;
• 2 eggs;
• 900 g lean;
• 80 g hard cheese;
• ½ bunch of parsley;
• ground black pepper - to taste;
• a little butter;
• 350 g lasagna sheets;
• 300 g mozzarella.

Preparation

Cut the tomatoes into cubes and the mushrooms into slices. Place the tomatoes and mushrooms in a saucepan, add tomato paste, finely chopped onion, basil and salt. Let it boil, reduce heat and simmer covered for 25 minutes. Add the chicken pieces and cook for a few more minutes.

In a bowl, mix eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place several lasagna sheets on the bottom. Spread part of the curd mixture, part of the tomato-meat filling and part of the mozzarella on top. Repeat layers.

Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

collectingmemoriess.blogspot.com

Ingredients

• 1 onion;
• 2 tablespoons vegetable oil;
• 500 g champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon butter;
• 1 tablespoon flour;
• 400 ml milk;
• ground nutmeg - to taste;
• 200 g lasagne sheets;
• 300 g mozzarella.

Preparation

Finely chop the onion and lightly fry in a frying pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Grease the bottom of a baking dish with sauce and place a few lasagne sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the final layer of lasagna sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.

jamieoliver.com

Ingredients

• 70 g butter + a little for greasing;
• 50 g flour;
• 800 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g lasagne sheets;
• 100 g parmesan.

Preparation

Melt 50 g of butter in a saucepan. While stirring with a whisk, add flour and cook for 1-2 minutes. Pour in the milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the bay leaves from the sauce.

Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, lightly squeeze it, chop it and mix with ricotta, a couple of spoons of bechamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Place some of the lasagne sheets, some of the sauce, some of the spinach mixture and sprinkle with some grated Parmesan. Repeat layers.

Brush the final layer of lasagne sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g breadcrumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagne sheets;
• 400 g mozzarella.

Preparation

Cut the chicken breasts in half into two thin pieces. Brush them with salt and pepper on all sides. You can use ready-made chicken seasoning.

Beat 4 eggs. Dredge the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a frying pan with hot oil for about 4 minutes on each side. Place on a paper towel to drain excess fat.

Whisk together the ricotta and remaining egg. Grease a baking dish with some of the marinara, top with a few lasagna sheets and cover with some of the cheese sauce. Next, spread some of the chicken and sprinkle with some of the grated mozzarella.

Repeat layers until marinara and remaining mozzarella are on top. Cover the pan with foil and place in an oven preheated to 180°C for about 50 minutes. 10 minutes before cooking, remove the foil.

nyam.ru

Ingredients

• 500 g pumpkin pulp;
• 400 g hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g walnuts.

Preparation

Grate the raw pumpkin and cheese on a coarse grater.

Melt butter in a frying pan. While stirring, add flour. Continuing to stir, pour in the milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.

Brush the bottom of a baking dish with a little sauce and place a few lasagne sheets on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle the top layer of cheese with nuts.

Bake for 20–25 minutes at 170°C.

jamieoliver.com

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil;
• 3 cloves of garlic;
• several sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• 1 bunch of basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g cheddar;
• 250 g lasagna sheets.

Preparation

Place the eggplants in a colander and place it over a pan of simmering water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.

Heat 6 tablespoons oil in a frying pan over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring, 10 minutes.

Add tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and throw in almost all the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.

Grate in Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of the baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place grated cheese and cheddar slices on the top layer of vegetable sauce.

Bake lasagna for 25–30 minutes at 200 °C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a spoonful of oil.

Ingredients

• 50 g butter;
• 1–2 cloves of garlic;
• 600 g whipping cream;
• ground black pepper - to taste;
• 85 g parmesan;
• 600 g baked or fried chicken;
• 500 g broccoli;
• 250 g lasagne sheets;
• 230 g mozzarella.

Preparation

Melt the butter in a saucepan. Add finely chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add grated cheese and stir until thickened.

Cut the chicken and broccoli into large pieces.

Grease a baking dish with some of the sauce and cover with a few lasagna sheets. Top with some chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Spread the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and cook for another 15 minutes.

iamcook.ru

Ingredients

• 1 tablespoon vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml milk;
• ground nutmeg - to taste;
• 300 g ham;
• 200 g hard cheese;
• 200 g lasagna sheets.

Preparation

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

Melt the butter in a saucepan and, stirring with a whisk, add the flour. Pour in the milk and cook, stirring, until thickened. Season the bechamel with salt, pepper and nutmeg.

Cut the ham into cubes and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some lasagna sheets, some tomatoes and onions, ham, sauce and cheese. Repeat layers. Top the last layer of cheese with bechamel sauce. Bake lasagna at 180°C for about 30 minutes.

Bonus: Lasagna Sheets Recipe

Ingredients

• 275 g flour + a little for sprinkling;
• 3 large eggs;
• a pinch of salt.

The specified amount of ingredients will yield approximately 450 g of dough.

Preparation

Make a well in the middle of the flour. Break the eggs into it and add salt. Beat the eggs with a fork, combining them with the flour.

Knead the dough thoroughly with your hands until it becomes smooth and homogeneous. Add a little water if necessary. Form the dough into a ball, wrap it in and refrigerate for 30-60 minutes.

Flour your work surface, turn the dough out onto it, and cut it into three equal pieces. Flatten them slightly with your hands and go over each with a rolling pin 5-6 times.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they turn out thin, you can use them without pre-cooking. If you still fail to roll out the sheets properly, blanch them in boiling water.